Saturday, June 9, 2012

Lucy Burdette’s Supper Club Scalloped Potatoes

My mother used to make scalloped potatoes when I was growing up and we adored them. I don't think there was a formal recipe, but she would layer sliced raw potatoes, sliced onions and green peppers, and shredded cheddar. Then she’d sprinkle some flour on the vegetables and cut a few pieces of butter up and drop those in before building the next layer. When the pan was filled, she carefully poured in milk until it just reached the top of the potatoes. Then it was popped into the oven, delicious!

A few years back my friend Ann made some scalloped potatoes for Easter—she’s a wonderful cook, like many of my friends (lucky me!) These weren’t low calorie, everyday potatoes, they were a little bit fancy. Something you can serve company with a baked ham or a grilled tenderloin or even a meatloaf. So when our Supper Club met last month and it was my turn to bring a starchy side dish, I tried to replicate those. I tell you people were swooning over them! In fact it makes me hungry just to look at the picture I took!

¼ c. butter
3-4 large leeks, cleaned and chopped, white and light green parts only
2 cups whipping cream
3 minced garlic cloves
4 lbs russet potatoes, peeled and sliced
2 cups grated white cheddar
1/3 c. grated Parmesan

First of all, make sure the leeks are well washed. Nothing ruins a dish quicker than a gritty mouthful of sand. (To digress a little, we’ve noticed that the leeks we grow in our garden aren’t as sandy as the ones from the market.) Sauté the chopped leeks over low heat in the melted butter, cover and cook until soft (8 or so minutes.)

Oil a 9 by 13 pan well with olive oil. Mix the chopped garlic into the cream. Layer half of the potatoes into the pan, top with half of the leeks, add salt and pepper to taste. Sprinkle half of the cheese over this layer, then carefully pour in half of the cream. Repeat these layers and grate the Parmesan over the top. Bake in a preheated oven (375) for about an hour and fifteen minutes. Check about 45 minutes in—if the top is quite brown but the potatoes aren't soft, cover it with foil for the rest of the time. Let stand another fifteen minutes to set up before serving. You'll want to put a cookie sheet under your pan in case they drip.

I know you'll get rave reviews for those potatoes. And I hope you'll also rave about the Key West food critic mysteries:). An Appetite for Murder is in stores right now. Watch out for DEATH IN FOUR COURSES, coming in September. I'd love to have you follow me on Twitter, or like my Facebook page (as silly as that sounds!), or sign up to get occasional email news on my website


  1. What a great recipe for the comfort food file! The cream and cheese and bubbly crusty top...oh, baby, no wonder your Supper Club descended on it so quickly. I also enjoyed your memory of "Mom" making a simple, homemade version of it, too. Those "memories of home" recipes are the best, aren't they? Thanks, Lucy!

    Have a wonderful weekend,
    ~ Cleo

  2. Don't these look delicious!!! Always looking for new ways to do potatoes. Yum. Thanks for sharing.

    ~Avery aka Daryl

  3. Those look incredible! I'm tempted to add a few sundried tomatoes, scramble a couple eggs, and call it brunch! :)

  4. Thanks Cleo and Avery!

    Sundried tomatoes, hmmmm. I'm not a big fan, but I like the direction you're going--because I do love brunch!

  5. How could anyone not swoon over these potatoes? The ingredients are incredible. However, I think I'm going to try your mom's version with the leeks. Leeks and potatoes are just a natural match.

    ~ Krista

  6. I love a recipe that I can make easily. Definitely have to try it.

  7. I just found an old potato slicer in my Mother's box of old things and I know exactly how I'm going to test it out. It's been a long time since I've made scalloped potatoes and this post was a reminder of how much I love the dish.

  8. Cheese, potatoes, and cream? Wowza!